Type what you have

Ingredients

• ✓ salami
• pancetta
• calabrian chili pepper in oil
• olive oil
• butter

Instructions

1. 1 Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes.
2. 2 Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil.
3. 3 Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.
4. 4 Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.

By John Mitzewich

Ingredients

• ✓ salami
• bamboo toothpick
• mozzarella cheese
• black olive
• grape tomato
• artichoke heart
• basil
• olive oil

Instructions

1. 1 Thread ingredients onto toothpicks in the following order: salami roll, mozzarella cube, olive, tomato half, artichoke heart, and basil leaf. Arrange toothpicks on a serving platter and drizzle olive oil over top.

By Lindsey

Ingredients

• ✓ salami
• rotelli pasta
• salad dressing
• salad dressing
• parmesan cheese
• red bell pepper
• black olive
• red onion

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
2. 2 In a large bowl, mix together creamy salad dressing, Italian dressing, and Parmesan.
3. 3 Add pasta, salami, bell pepper, olives, and onion. Stir well to evenly coat. Allow to chill before serving.

By Deanna

Ingredients

• ✓ salami
• fusilli pasta
• cherry tomato
• provolone cheese
• pepperoni
• green bell pepper
• black olive
• pimento
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.
4. 4 Enjoy!

By Irlandes

Ingredients

• ✓ salami
• rotini pasta
• green bell pepper
• red bell pepper
• red onion
• black olive
• mozzarella
• salad dressing
• salad dressing mix
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.
3. 3 Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.
4. 4 Season pasta salad with dry salad dressing mix and stir to combine.
5. 5 Sprinkle with Parmesan cheese before serving. Enjoy!

By Trish

Ingredients

• ✓ salami
• garlic
• rosemary
• sea salt
• black pepper
• zucchini
• mozzarella
• almond
• olive oil
• balsamic vinegar

Instructions

1. 1 Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.

By Cooking Italian With Joe

Ingredients

• ✓ salami
• artichoke heart
• cherry tomato
• mushroom
• egg
• milk
• green onion
• garlic
• basil
• onion powder
• salt
• black pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
2. 2 Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
3. 3 Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
4. 4 Bake until eggs are set and cheese is melted, about 20 minutes.

By Shagen McBride

Ingredients

• ✓ salami
• turkey sausage
• olive oil
• bread dough
• egg
• mozzarella cheese
• ham
• provolone cheese
• pepperoni
• ricotta cheese
• parmesan cheese
• water

Instructions

1. 1 Cook and stir Italian sausage in a skillet over medium heat until browned and crumbly, 5 to 8 minutes. Drain excess grease; set sausage aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of a 10-inch springform pan with olive oil.
3. 3 Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining dough into a ball; roll ball on a floured work surface into a 14-inch circle. Press circle into the bottom and up the sides of the prepared pan; excess dough will hang over the edges.
4. 4 Whisk 8 eggs in a 2-cup liquid measure.
5. 5 Working with only 1/2 of the ingredients at a time, make layers in the pan in the following order: sausage, mozzarella, ham, provolone, salami, pepperoni, ricotta, and Parmesan. Pour in 1/2 of the beaten eggs. Repeat layers once more, starting with sausage and ending with Parmesan. Pour remaining beaten eggs over top.
6. 6 Roll out remaining bread dough into a 12-inch circle. Place over the pie to form a top crust. Roll and pinch any overhanging bottom crust over top crust to seal in the filling.
7. 7 Beat remaining egg and water in a small bowl. Brush egg wash over top crust.
8. 8 Bake in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without any raw egg.
9. 9 Remove from the oven and cool in the pan for at least 25 minutes, then release the spring and remove from the pan. Transfer to a serving platter and cut into wedges for serving.

By Brandi Rose

Ingredients

• ✓ salami
• rotini pasta
• red onion
• red pepper
• mozzarella cheese
• artichoke heart
• stuffed green olive
• black olive
• pepperoncini pepper
• italian seasoning
• garlic powder
• seasoned salt
• black pepper
• salad dressing
• mayonnaise
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
2. 2 Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
3. 3 Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.

By Beverly Burton

Ingredients

• ✓ salami
• water
• egg
• pepperoni
• ham
• turkey sausage
• egg
• black pepper
• kosher salt
• pecorino romano cheese
• mozzarella cheese
• ricotta cheese
• water
• egg
• olive oil
• butter
• salt
• all-purpose flour

Instructions

1. 1 To make the crust: Combine flour, salt, butter, and olive oil in a large bowl. Blend butter into flour with a pastry cutter or your fingertips until it resembles coarse crumbs. Make a well in the center of flour mixture; pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
2. 2 Transfer dough to a work surface and press into a disk. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
3. 3 Make the filling while the dough is resting: Combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni in a large bowl. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
5. 5 Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
6. 6 Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
7. 7 Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
8. 8 Mix egg and water for egg wash together in a small bowl.
9. 9 Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
10. 10 Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
11. 11 Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.

By John Mitzewich

Ingredients

• ✓ salami
• parsley
• cherry tomato
• ham
• provolone cheese
• pepperoni
• pepperoncini pepper
• jalapeno pepper
• red onion
• green olive
• black olive
• red pepper
• artichoke heart
• olive oil
• black pepper
• salt
• thyme
• oregano
• mustard
• mayonnaise
• red wine vinegar
• garlic
• anchovy
• fusilli pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Cool in the colander for 5 to 10 minutes.
2. 2 Meanwhile, mash anchovy fillet and garlic into a paste in a large bowl with a whisk or fork. Whisk in vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and black pepper to combine. Slowly drizzle in olive oil, whisking constantly, until smooth, thick, and vinaigrette coats the back of a spoon.
3. 3 Toss pasta into bowl with vinaigrette until well coated.
4. 4 Toss in artichoke hearts, red peppers, black olives, green olives, red onion, jalapeño, and pepperoncini. Stir in salami, pepperoni, provolone cheese, and ham; mix thoroughly to combine. Cover bowl with plastic wrap; refrigerate until well chilled, 3 to 12 hours.
5. 5 Stir in tomatoes and parsley; mix thoroughly. Taste; adjust seasoning if needed.

By John Mitzewich

Ingredients

• ✓ salami
• brown sugar
• barbecue sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.
2. 2 Partially slice salami into 1/4-inch-thick slices, making sure the cuts do not go all the way through. Place salami into the prepared baking dish.
3. 3 Bake salami for 1 hour. Drain off grease.
4. 4 Mix brown sugar and barbecue sauce together in a bowl, stirring until sugar is dissolved. Pour about 2 cups sauce over salami; reserve the remainder for basting.
5. 5 Return salami to the oven and bake for 45 minutes more, basting occasionally with reserved sauce.
6. 6 Serve baked salami on a platter with a knife so guests can cut their own slices.

By Kathy Bezemes Walstrom

Ingredients

• ✓ salami
• puff pastry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Cover with salami slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll.
3. 3 Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
4. 4 Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

By vewohl

Ingredients

• ✓ salami
• cream cheese
• pepperoncini pepper

Instructions

1. 1 Spread 1 1/2 teaspoons cream cheese over 1 slice salami; top with 1 to 3 pepperoncini peppers. Roll up salami around cream cheese and peppers; secure with a toothpick. Repeat with remaining ingredients; serve immediately.

By Jenn Bane

Ingredients

• ✓ salami
• honeydew melon
• arugula
• bamboo toothpick

Instructions

1. 1 Thread 1 melon ball, 2 salami slices, and 3 arugula leaves, respectively, onto a toothpick. Repeat with remaining melon balls, salami slices, arugula leaves, and toothpicks.

By Lindsey

Ingredients

• ✓ salami
• radiatore pasta
• tomato pasta sauce
• pineapple

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a medium saucepan over medium heat, toss cooked pasta with tomato pasta sauce, pineapple and salami. Cook, stirring occasionally, until sauce begins to bubble, about 10 minutes.

By Elizabeth Lawrence

Ingredients

• ✓ salami
• pimiento-stuffed olive
• black olive
• banana pepper
• pretzel crisps
• cream cheese

Instructions

1. 1 Mix green olives, black olives and banana peppers together in a bowl.
2. 2 Top each pretzel crisp with a piece of salami and a teaspoon of cream cheese. Spoon a teaspoon of the olive/pepper mixture onto the cream cheese.

By Amanda

Ingredients

• ✓ salami
• sweet sausage
• onion
• tomato
• beef broth
• water
• rotini pasta

Instructions

1. 1 In a heavy pot over medium heat cook crumbled sausage and onions and drain well.
2. 2 Stir in tomatoes, broth, water, and salami, heat to a boil. Reduce heat, cover, and simmer 15 minutes.
3. 3 Add rotini, and simmer 15 minutes more or until pasta is done.

By Vicky Young

Ingredients

• ✓ salami
• summer sausage
• cheddar cheese
• white cheddar cheese
• cracker
• green olive
• cucumber
• dijon mustard

Instructions

1. 1 Starting in the center of a large wooden board or platter, arrange summer sausage, salami, and Cheddar cheeses alternately across the board in a decorative pattern.
2. 2 Arrange crackers in patterns in between the meats and cheeses.
3. 3 Place olives and cucumbers into small bowls and set onto the board. Set mustard onto board. Serve.

By LaDonna Langwell

Ingredients

• ✓ salami
• cream cheese
• cheddar cheese
• jalapeno pepper
• bacon

Instructions

1. 1 Preheat an air fryer to 390 degrees F (199 degrees C) according to manufacturer's instructions.
2. 2 Divide and fill cream cheese and Cheddar cheese among jalapeño halves. Place ¼ slice salami on each jalapeño half; wrap each with 1 halved strip bacon. Secure with a toothpick, if necessary.
3. 3 Layer jalapeño poppers in the preheated air fryer; cook until bacon is browned and cheese is melted, 10 to 12 minutes.

By Momma GotABuzz

Ingredients

• ✓ salami
• mushroom
• basil pesto
• hoagie roll
• deli ham
• pepperoni
• provolone cheese
• black olive

Instructions

1. 1 Place mushrooms in the basket of the air fryer. Set air fryer to 350 degrees F (175 degrees C) and cook mushroom slices for 5 minutes.
2. 2 Spread 1 tablespoon pesto onto the bottom half of the hoagie bun. Arrange salami slices over the pesto. Add ham and pepperoni.
3. 3 Place 1 slice of cheese over the ham and pepperoni. Top with mushrooms and olives. Add remaining slice of cheese. Spread remaining tablespoon of pesto on the other half of the bun and place on top to complete the sandwich.
4. 4 Place entire sandwich in the basket of the air fryer. Cook until cheese has melted and salami is crisp, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ salami
• pizza dough
• tomato sauce
• parmigiano-reggiano cheese
• parsley
• oregano
• olive oil

Instructions

1. 1 Flatten dough into a rough rectangle on a generously floured work surface. Flour top of dough and roll out to a thickness of 1/4 to 1/2 inch.
2. 2 Leaving about one inch of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create a second single-layer row, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush the dough edges with water.
3. 3 Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching the dough too much to allow it room to rise, pinching in the ends as you go. Carefully transfer the roll, seam-side down, to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled in volume, 60 to 90 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated cheese.
6. 6 Bake on the center rack of the preheated oven until nicely browned and cooked through, 25 to 30 minutes. Transfer to a wire rack and let cool completely before slicing, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ salami
• hoagie bun
• mustard
• colby jack cheese
• tomato
• red leaf lettuce
• olive
• green olive
• pimiento
• salad dressing

Instructions

1. 1 Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
2. 2 Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ salami
• butter
• mustard
• rye bread
• ham
• white bread
• ham
• cream cheese
• curry powder
• almond

Instructions

1. 1 In a small bowl, mix the butter and mustard.
2. 2 Remove crusts from the bread slices. On a small cookie sheet, arrange 4 rye slices to form a square. Spread slices with a layer of mustard butter. Top with 4 slices of boiled ham. Top the boiled ham with four slices of white bread arranged in a square. Spread with mustard butter. Top with 4 slices of cooked ham. Top the cooked ham with four slices of rye bread arranged in a square. Spread with mustard butter. Top with 4 slices of salami. Repeat until 8 alternating layers have been created. Trim overhanging meat.
3. 3 Place a small cookie sheet on top of the layers. Weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake. Continue flattening and refrigerate a minimum of 5 hours.
4. 4 Frost the chilled cake on all sides with cream cheese and curry powder. Decorate with almonds. Refrigerate until serving.
5. 5 To serve, cut into quarters, then six cubes per quarter resulting in 24 pieces.

By SEBRING SOCKS

Ingredients

• ✓ salami
• green bell pepper
• olive oil
• chicken breast
• jerk sauce
• garlic
• portobello mushroom
• pizza crust
• pizza sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven broiler. Brush the green pepper with 1 teaspoon olive oil, and place on a baking sheet. Broil about 5 minutes on each side, until skin begins to scorch. Remove from heat, and seal in a plastic container for 15 minutes. Cut into strips, remove seeds, pulp, and skin, and dice.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Heat the remaining olive oil in a skillet over medium heat, and cook the chicken 10 minutes, until juices run clear. Mix in the roasted green pepper, jerk sauce, garlic, and portobello mushroom. Cook and stir 5 minutes, until heated through.
4. 4 Place the pizza crust on a pizza pan, and spread with pizza sauce. Arrange the salami, then the chicken mixture evenly over the sauce. Top with mozzarella cheese.
5. 5 Bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly.

By AMIEEWILSON

Ingredients

• ✓ salami
• olive oil
• pizza dough
• garlic salt
• tomato sauce
• pepperoni
• bell pepper
• red onion
• cheese
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Use the oil to lightly grease the cups of two 12-cup muffin tins.
2. 2 Take pizza dough and put enough in each cup to cover the bottom and 1/3 to 1/2 up the sides. Sprinkle garlic salt over top, then spoon 1 tablespoon sauce onto each crust.
3. 3 Layer toppings on the sauce: pepperoni, bell pepper, and onion. Add about 1 tablespoon Mexican cheese to each and continue layering toppings: salami, more bell pepper, and more pepperoni. Add a layer of mozzarella cheese and Cheddar cheese. Continue layering toppings until muffin cups are slightly overfull; the toppings should not overflow during cooking, they will settle into the tin.
4. 4 Bake in the preheated oven for 10 minutes. Remove from the oven and cool in the tins for 2 minutes before serving.

By Tegan Gordon

Ingredients

• ✓ salami
• iceberg lettuce
• mozzarella cheese
• cheddar cheese
• tomato
• black olive
• chive
• tomato sauce
• vegetable oil
• white wine vinegar
• sugar
• oregano
• salt
• garlic powder
• black pepper

Instructions

1. 1 Combine lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives, and chives in a large bowl. Mix well to combine.
2. 2 Make dressing: Whisk together tomato sauce, oil, vinegar, sugar, oregano, salt, garlic powder, and pepper in a medium bowl.
3. 3 Pour enough dressing over lettuce mixture to coat; toss and serve.

By Patrick

Ingredients

• ✓ salami
• pasta shell
• romaine lettuce
• tomato
• cucumber
• red onion
• balsamic vinaigrette salad dressing
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain; rinse with cold water until cold.
2. 2 Combine lettuce, tomatoes, salami, cucumber, and red onion in a large bowl. Add vinaigrette; toss salad to coat. Stuff shells with salad; sprinkle with Parmesan cheese.

By Micki

Ingredients

• ✓ salami
• brie cheese
• garlic
• rosemary
• thyme
• marjoram
• parsley
• puff pastry
• water
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice Brie in half crosswise, so you have 2 wheels.
3. 3 Mix together salami, garlic, rosemary, thyme, marjoram, and parsley in a medium bowl until well combined. Spread mixture on one of the cut sides and top with the other half of the Brie wheel.
4. 4 Place stuffed Brie in the center of puff pastry sheet. Fold puff pastry up and over Brie, pressing to secure pastry together using a little bit of water if necessary. Brush pastry with beaten egg.
5. 5 Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and let stand for 15 minutes before serving.

By Tiffany

Ingredients

• ✓ salami
• cream cheese
• swiss cheese
• mayonnaise
• mustard
• ham
• pork
• dill pickle
• swiss cheese
• cuban bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat together cream cheese and 8 ounces Swiss cheese in a large bowl with an electric mixer until well combined. Add mayonnaise and mustard and mix until smooth. Stir in ham, pork, salami, and dill pickles until incorporated. Spoon mixture into an oven-safe dish. Sprinkle 3 tablespoons Swiss cheese over the top.
3. 3 Bake in the preheated oven until heated through, 18 to 20 minutes.
4. 4 Preheat the oven's broiler. Broil dip until the top is nicely browned and bubbly, 1 to 2 minutes. Watch closely, so it doesn't burn.
5. 5 Slice bread into 1/2-inch-thick slices to use as dippers. Serve with hot dip.

By lutzflcat